Hazelnut Truffles


1 cup of hazelnuts
1 tbsp of coconut oil
1/2 cup of hemp seed milk or almond milk
4 tbsp of maple syrup
5 tbsp of raw cocoa powder
2 tbsp of vanilla
1/2 cup of carob powder


Blend all ingredients excluding carob powder in a blender until smooth. Place smooth mixture in the refrigerator for about two hours. Make balls out of chilled mixture and dip them into the carob powder. Chill truffles in the refrigerator before serving.

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